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  Added: Apr 11, 2006  •  Visited (1118)  •  Print version Print this recipe (134)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Ground Lamb Turnovers
(Brik bil Lahm)
What You Need:
  • ½ pound lean ground lamb
  • ¼ cup very finely chopped onions
  • 2 tablespoons finely chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 4 tablespoons unsalted butter, melted (only if using filo sheets)
  • 2 teaspoons freshly grated imported Parmesan cheese
  • 4 circles of malsouqua, or substitute 4 sheets filo pastry, each about 16 inches long and 12 inches wide
  • 4 small eggs
  • 1 egg, lightly beaten (only if using filo sheets)
  • 1/3 cup olive oil
  • 1 lemon, cut lengthwise into quarters

  • How To Cook:
    1. Combine the lamb, onions, parsley, salt and pepper in a deep bowl, and knead vigorously with both hands. Then beat with a wooden spoon until the mixture is smooth and fluffy. In a heavy skillet, melt 2 tablespoons of butter over moderate heat.

    2. When the foam subsides, add the lamb mixture and, mashing frequently with the back of a fork to break up lumps of meat as they form, cook until no trace of pink remains. Remove the skillet from the heat and stir in the cheese. Taste for seasoning.

    3. To assemble with malsouqua, spoon a quarter of the lamb filling onto the bottom half of 1 pastry round. Make a well in the mound of lamb and crack 1 egg directly into it, making certain that the egg remains intact.

    4. Fold the exposed half of the malsouqua over the egg and lamb, do not be concerned if the edges do not seal. Repeat to make three more brik. (If the rounds have holes in them you can, before filling, patch them with pieces torn from extra rounds that are imperfect.)

    5. To assemble with filo pastry: Spread 1 sheet flat and brush the top with 1 tablespoon of the melted butter. Fold the sheet in quarters to create a rectangle 8 by 6 inches. Brush again with butter and fold in one of the 8-inch sides by 2 inches to make a perfect 6-inch square.

    6. Spoon a quarter of the lamb filling onto the center of one corner of the square,make a well in the mound of lamb, and crack an egg directly into it.

    7. Brush the edges of the square lightly with the beaten egg and fold the square in half diagonally to create a triangle, pressing the edges down firmly to seal them. Repeat the procedure to make three more brik.

    8. To fry the brik, heat the olive oil in a heavy 8- to 9-inch skillet until it is very hot but not smoking. Slide two of the brik at a time into the hot oil and fry them for 2 to 3 minutes on each side, turning them carefully with a wide slotted spatula.

    9. When the brik are golden brown, transfer them to paper towels to drain while you fry the remaining two. Serve the brik while they are'still hot, accompanied by the lemon quarters.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Africa » Tunisia
    Main Ingredient » Meat & Poultry » Lamb
    Dish » Appetizers

     





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